Tomato Black Bean Salsa Recipes

BLACK BEAN-TOMATO SALSA

Black Bean-Tomato Salsa image

The measurements are optional to your taste. I usually just dump and taste and dump and taste. LOL Good with crab or tuna cakes or with tortilla chips. The yield is approximate.

Provided by Caroline Cooks

Categories Black Beans

Time 1h20m

Yield 3-4 cups

Number Of Ingredients 7

Ingredients

1 (15 ounce) can black beans, rinsed and drained well
2 -3 tomatoes, chopped
1 yellow onion, chopped
1/2 cup cilantro or 1/2 cup parsley, chopped
2 -3 tablespoons taco seasoning, depend on your preference for heat
1 green pepper, chopped
1 (4 ounce) can green chilies, drained

Steps:

Mix all ingredients.
Taste and adjust seasoning.
Refrigerate at least one hour to meld flavors.

Nutrition Facts : Calories 189.1, Fat 0.9, SaturatedFat 0.2, Sodium 11.3, Carbohydrate 36.7, Fiber 11.7, Sugar 6.6, Protein 11.3

BLACK BEAN SALSA

Black Bean Salsa image

This is a wonderful salsa!! It is full of black beans, corn, tomatoes, and onion. I can never make enough when I have a party!! Chill 24 hours before serving if you have time!! Serve with tortilla chips.

Provided by REBECKAH MACFIE

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 8h15m

Yield 40

Number Of Ingredients 6

Ingredients

3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish

Steps:

In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

Nutrition Facts : Calories 41.6 calories, Carbohydrate 8.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 2.5 g, Sodium 207.4 mg, Sugar 0.4 g

CORN, TOMATO, AND BLACK BEAN SALSA

Corn, Tomato, and Black Bean Salsa image

This is an excellent dish alone or as a side dish for both hot and cold entrees. Best if allowed to stand at least an hour in order to marinate the flavors. Can even be made a day or two ahead, as the flavors get even better.

Provided by NICK SUHADOLNIK

Categories Corn

Time 45m

Yield 6 cups

Number Of Ingredients 16

Ingredients

1 cup finely chopped onion
2 teaspoons minced garlic
4 tablespoons olive oil
6 tablespoons coarsely chopped fresh cilantro
1/2 teaspoon lightly toasted,freshly ground cumin seed
2 jalapeno chiles, minced
4 tablespoons cider vinegar
2 tablespoons red chile honey (see ingredients below)
2 teaspoons salt
1 1/2 cups fresh corn kernels (or 1 15 oz. can whole kernel corn)
6 large coarsely chopped ripe roma tomatoes
1 (15 ounce) can black beans
1 cup honey
1 tablespoon red chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic salt

Steps:

To make red chile honey: Mix honey, red chile powder, cumin and garlic salt.
Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.
To make salsa: Lightly saute the onion and garlic in the olive oil until soft.
Mix the chopped cilantro, cumin seed, jalapeno, vinegar, honey, and salt together in a large mixing bowl.
Add the corn, tomatos, black beans and sauteed ingredients.
Stir to combine thoroughly.

PRESSURE COOKER BLACK BEAN SOUP

Pressure Cooker Black Bean Soup image

This inky soup, made in a pressure cooker, shows off black beans at their toothsome best. Adapted from the cookbook author and pressure-cooking maven Lorna Sass, the soup gets a bold finish with a mound of tomato-avocado salsa. It is hearty enough to serve for lunch or a light dinner.

Provided by Mark Bittman

Categories dinner, lunch, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 cup coarsely chopped onion
1 tablespoon mild or hot chile powder
1 1/2 teaspoons whole cumin seeds
1 1/2 teaspoons dried oregano leaves
7 cups water
1 pound (2 1/2 cups) black beans, picked over and rinsed
4 ounces diced Spanish chorizo
4 to 6 cloves garlic, minced
2 bay leaves
Salt to taste
1 large, ripe Hass avocado, diced
2 large plum tomatoes, seeded and chopped
1/3 cup chopped red onion
1/4 cup chopped cilantro
1 jalapeño, seeded and diced (optional)
2 to 3 tablespoons freshly squeezed lime juice
Salt

Steps:

In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
Add the water, beans, chorizo, garlic and bay leaves.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.

Nutrition Facts : @context http, Calories 336, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 837 milligrams, Sugar 3 grams

FRESH TOMATO AND BLACK BEAN SALSA

Fresh Tomato and Black Bean Salsa image

Yummy salsa recipe adopted from Emeril Lagasse. This tastes even better if you let it sit in the fridge for an hour or so.

Provided by BNLNikki

Categories Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

4 cups chopped vine-ripened tomatoes
2 cups canned black beans, rinsed and drained
1 cup small diced red onion
1 large fresh jalapeno, seed and cut into small dice
1/2 cup loosely packed chopped fresh cilantro leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped garlic
salt
fresh ground black pepper
6 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
crispy corn tortilla chips

Steps:

Combine the first seven ingredients in a mixing bowl. Season with salt and pepper.
Add the lime juice and olive oil.
Mix well.
Spoon into a serving bowl and serve with the chips.

Nutrition Facts :

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